Lamb with lemon & dill

• ready diced lamb350g g
• plain flour↗ tsp
• sunflower oil↗ tbsp
• onion↗1

  chopped

• hot chicken or vegetable stock↗300ml ml

  (a cube or powder is fine)

• chopped fresh dill tbsp
• bay leaf↗1
• salad potatoes↗300g g

  thickly sliced

• zest and juice of half a lemon
• crème fraîche↗ tbsp

  (half fat is fine)

Step-by-step instructions

1. 1

   Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.

2. 2

   Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.

3. 3

   Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.